Vegan Cucumber Tea Sandwiches with Herbed Cream Cheese
Tiny cucumber tea sandwiches loaded with herbed cashew cream cheese, avocado, and red bell pepper! These bite sized cucumber tea sandwiches are the perfect quick and easy appetizer.
Prepare the avocados by cutting each in half and removing the pit and skin. Mash the avocado with a fork until broken down, guacamole consistency. Sprinkle with ¼ teaspoon salt. Set aside.
Cut the crust off each bread slice, if desired. Cut each piece of sandwich bread into four equal squares or use a biscuit cutter to cut circles. Generously layer half of the bread with cream cheese. Spread the other half of bread with mashed avocado.
Cut the cucumber into very thin slices with a knife. Sprinkle black pepper and remaining ¼ teaspoon salt evenly over the cucumber slices. Place 2-3 thinly sliced cucumbers and 2-3 matchstick pepper slices between an avocado bread slice and a cream cheese bread slice. Serve immediately.
Notes
Cream cheese: For a more traditional option, omit the herbs from the cream cheese. You can also use store-bought dairy-free cream cheese for a quicker option.
Making in advance: The cashew cream cheese can be made 2-3 days in advance. I recommend slicing the cucumber just before making the sandwiches for the crunchiest result.